Friday, April 22

Asian Grilled Flank Steak

My boyfriend's always been my sous chef in the kitchen, but lately he's taken an interest in grilling. I've been trying to encourage his new hobby as much as possible and decided to create an Asian marinade for flank steak that he could throw on the grill. The meat was delicious (good work, baby!), and I was able to create a quick side of sauteed snow peas while he was outside cooking the steak.

Asian Grilled Flank Steak:
  • Combine 1 tbsp. minced ginger, 1 tbsp. sesame oil, 3 cloves minced garlic, 1 tsp. Sriracha hot sauce*, and 1/4 low-sodium soy sauce in a large plastic bag.
  • Place 1.5 lb. flank steak into the bag and massage marinade into the meat. Let rest at room temperature for 30 minutes.
  • Meanwhile, pre-heat the grill** to medium-high heat.
  • Add the marinaded steak to the grill and cook for 5-6 minutes per side.
  • Remove the meat from the grill, place on a plate, and cover with foil. Let rest for 10 minutes.
  • Cut meat against the grain*** into thin, long strips.
  • Serve with brown rice and snow peas sauteed with garlic and ginger.

Serves three - four
*Sriracha is available at most grocery stores, but you can substitute for any hot sauce you like.
**I used a gas grill but you can use a charcoal grill or grill pan.
***Flank steak must be cut against the grain or it will be very tough.